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Tabbouleh and Vegetable Salad
Source: dLife

Grain salad with carrots, parsnips, and a light balsamic dressing.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 211.5
Total Carbs 31.8 g
Dietary Fiber 7.7 g
Sugars 3.6 g
Total Fat 8.5 g
Saturated Fat 1.2 g
Unsaturated Fat 1.0 g
Potassium 235.0 mg
Protein 4.8 g
Sodium 37.5 mg
Dietary Exchanges
2 Fat , 2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  medium carrots
1 cup  fresh sliced parsnip
8 each  medium shallots
4 1/2 tbsp  extra virgin olive oil
1 tsp  balsamic vinegar
1 1/2 cup  wheat, bulgur, dry
2 cup  cold water
4 tbsp  fresh lemon juice
4 each  scallions
1 cup  fresh mint
  1. Preheat oven to 350 degrees F.
  2. In a roasting pan, toss together carrots, parsnips, shallots, and 1 1/2 tablespoons of olive oil with some salt and pepper.
  3. Let roast for about an hour or until vegetables are lightly browned and tender, stirring occasionally.
  4. Put vegetables in a medium bowl and toss in the vinegar.
  5. Put the bulgur in a large bowl, pour the boiling water over it, and cover with plastic wrap for about 30 minutes, until it has absorbed all of the water.
  6. Fluff the bulgur with a fork and mix in 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and salt and pepper.
  7. Toss in the scallions, mint, and parsley and toss in the rest of the lemon juice and 1 tablespoon of the olive oil. Put the tabbouleh on a large platter and add the vegetables on top.

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